Cottage Cheese Creamy Egg Salad
Fresh and creamy cottage cheese egg salad—no heavy mayo needed. Perfect for sandwiches, wraps, or as a protein-rich side.
Servings: 2 servings
Calories: 116kcal
Ingredients
- 2 eggs boiled, peeled
- 1/2 cup cottage cheese
- 1/2 tsp Dijon mustard
- 1 tsp lemon juice
- 2 tsp fresh chives
- 1/4 tsp salt
- 1/8 ground black pepper
Instructions
- In a medium bowl, add the peeled hard boiled eggs. Mash them with the back of a fork until you have the preferred consistency.2 eggs
- Add cottage cheese, Dijon mustard, chives, lemon juice, salt, and pepper. Stir until well combined.1/2 cup cottage cheese, 1/2 tsp Dijon mustard, 1 tsp lemon juice, 2 tsp fresh chives, 1/4 tsp salt, 1/8 ground black pepper
- Taste the salad and season further if needed.
Video
Notes
Serving: Enjoy as fresh egg salad sandwiches on whole-grain bread, in pita pockets, or as egg salad wraps.
Storage: Store the egg salad in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 116kcal | Carbohydrates: 2g | Protein: 11g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 173mg | Sodium: 532mg | Potassium: 124mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 356IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 1mg
